Chocolate Earthquake Cookies

Chocolate Earthquake Cookies

I’ve been trying out a few different types of chocolate cookies, this one caught my eye because of the name. Most of the recipes involved the use volumetric measurements, so I converted this one to metric below.

Crinkle Cookies →


  • 120g Cocoa Powder (Not Drinking Chocolate)
  • 400g Demerara or Granulated Sugar
  • 112ml Oil
  • 4 Eggs
  • 2 tsp Vanilla extract
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 250g Plain Flour
  • 56g Powdered Sugar


  1. Mix the Cocoa Powder (120g), Sugar (400g) and Oil (112ml) in one large bowl.
  2. Beat the 4 eggs into this mix one by one.
  3. Add the 2tsp vanilla extract.
  4. Combine the 2tsp Baking powder, 1/2 tsp salt and 250g Flour in a separate bowl.
  5. Combine the contents of the two bowls to make one homogenous mix.
  6. Chill for 4 hours in the fridge. Before your 4 hours is up, preheat your oven to 175°C.
  7. Roll 1 inch balls in powdered sugar and place on a lined baking sheet.
  8. Cook for 9-11 minutes at 175°C.
  9. Cookies will have a powdered outside with visible earthquake cracks across their surface.

The cookies before going into the oven

Side Note:

I found this great website for calculating volumetric measurements to metric weights.

Weight Converter →